1 cup water
Measure berries into a large mixing bowl. Add sugar, mix
well, and let stand for about 20 minutes, stirring occasionally. Dissolve
pectin in water, bring to a boil and boil for I minute. Add this solution
to the berry mixture and stir for 2 minutes. Ladle jam into freezer
containers or canning jars; leave ½ inch space at the top. Cover
containers and let stand for 24 hours or until jam has set. Store in
refrigerator or freezer. jam will keep up to 3 weeks in the refrigerator
or up to a year in the freezer. Makes 7 half-pints.
If the jam is too firm, stir to soften. If it is too I soft, bring it
to a boil and it will thicken on cooling.